Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
E-mail : enoteca@relaischateaux.com Owners: Giorgio Pinchiorri and Annie Féolde Maître de Maison: Alessandro Tomberli Grand Chef Relais & Châteaux: Annie Féolde
Weekly closing: Sunday and Monday, lunch: by reservation Annual closing: August, Christmas and January 1st.
My parents, who spent their entire lives working at the Négresco in Nice, taught me all about the two main sides to a life spent serving the public: the huge pleasure you gain from contact with people and the equally huge sacrifice you make in terms of your private life.
That is precisely why I did everything I could to avoid the profession. But I changed my mind when I met Giorgio Pinchiorri in Florence. An aficionado of French and Italian wines, he needed some food to accompany his fine cellar …
And it is that modest role which led me on the path to becoming the first woman in Italy to win three Michelin stars. In other words, I am self taught and proud to be so, and a fervent follower of the recipes and traditions of Italy which I have collected and practised over the 40 years I have spent in the capital of Tuscany.
My cuisine is Italian, based on local ingredients, and I use modern techniques to make the best of their flavour and to really make them a hugely pleasurable experience.
What was your most moving culinary experience?
First at La Bonne Auberge, in Antibes, where the owner would gracefully do the rounds of the tables, a shawl over her shoulders. Later at Le Moulin de Mougins – where I met the Troisgros brothers. On first appearance, Roger Vergé would seem to be away in a dream and yet he would keep impeccable control over the cuisine and the evening itself. Someone really to learn from!
Finally I recall an evening at La Tour d'Argent, where Claude Terrail hosted a Traditions et Qualité dinner as only he knew how, making us feel just like royalty!
Your best piece of advice for amateur chefs? Even though I find this hard to do myself, I am all in favour of planning just one dish so that you have time to sit and chat with your guests.
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